• 90 grams natural yoghurt
  • 150 grams plain flour
  • 1 teaspoon baking powder, heaped
  • 80 grams caster sugar
  • 1 teaspoon vanilla extract
  • 60 milliliters milk
  • 3 eggs, separated
  • For the custard:
  • 3 large egg yolks
  • 100 grams caster sugar
  • 2 tablespoons cornflour, heaped
  • 1 teaspoon vanilla paste
  • 250 milliliters full fat milk
  • 200 milliliters double cream
  • 3 tablespoons demerara sugar for topping


  1. Mix together the egg yolks with the sugar, vanilla and yoghurt. Fold through the flour and baking powder. In a separate bowl whisk the egg whites into soft peaks and then stir through the other batter.
  2. To make the custard filling, beat together the egg yolks and sugar. Warm the milk and cream together on a
  3. Medium heat in a medium to large pan and add in the vanilla paste. Continue to heat until the paste has evenly dispersed with the warm milk mix. To this add in the egg and sugar mixture and whisk continually. You have to be careful not to scramble the eggs in the custard.
  4. Once well-combined beat through the cornflour to thicken. The custard will go thick and bubbly when it is ready. Set aside and cook off the pancakes.
  5. Place a frying pan on a medium heat and melt into it a knob of butter. Evenly spoon in the pancake batter to the size you wish, about 2 tablespoons per pancake is a good amount. Cook on each side for about 3 minutes until golden and puffing. Flip and do the same on the other side.
  6. Once cooked, stack the pancakes with the custard in between each layer. Top with the sugar and using a blow torch, brulee the top pancake.Delicious.